Servings: 6 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins
Keto | Lunch | Quick | Soups
This healthy broccoli and spinach soup is quick, easy and a delicious bowl of green goodness. Filled with ingredients that you'll most likely already have at home, this recipe is also low carb and dairy free. Usually, this soup can take some convincing to try, but once you do, I promise you'll be surprised at just how delicious and comforting this green soup can really taste.
- Broccoli (1 head, cut into florets)
- Frozen spinach (2 cups)
- Frozen peas (1 cup)
- Water (1 cup, filtered)
- Organic chicken stock (1 1/2 cup)
- Extra virgin olive oil (2 tbsp)
- Shallot (1, diced)
- Garlic cloves (3, minced)
- Salt and pepper (to taste)
- Chilli flakes (to top)
Begin by pre-heating your oven to 200c.
Add your broccoli florets to a baking tray and cover them with 1 tbsp olive oil and a sprinkle of salt. Pop them in the middle of the oven to roast for 15 minutes making sure to turn them half way through.
While the broccoli roasts for flavour, add 1 tbsp olive oil to a pan and add the shallot and garlic to fry for 5 minutes until they are golden.
Add the spinach, peas and water and bring to a boil. Add the chicken stock and keep stirring until the spinach has thawed. Bring to a simmer.
Add the salt and pepper to taste, stir and continue to simmer whilst covered.
Once the broccoli has roasted for 15 minutes, add it to the pot and cover back up. Continue to cook for 5 minutes.
Slowly add your soup ingredients to a food processor and blitz until smooth. Pour back into your pot and warm up again slightly before serving with chilli flakes.